How to Store Onions

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How to Store Onions

Overview

Onions are a staple ingredient in a variety of recipes; from salads to hamburgers and soups to sauces, the onion is the ideal vegetable in the kitchen. Onions are divided into two types---Spring/Summer fresh onion and Fall/Winter storage onions. Onions come in a large variety of colors and sizes ranging from 1-inch white onions to 4 ½-inch red onions. Ensure onions are properly stored to get the most use from the hearty vegetable.

Step 1

Always check all onions for signs of rotting or mold. Look for soft spots or dark patches on the onions; mold may be clearly visible. Sprouting onions should also be removed. When purchasing a large bag of onions, inspect the onions in the bag prior to purchase. A mild odor should be noticeable; however, a stronger scent may mean onion rot is present.

Step 2

Store fresh onions on top of a paper towel in the crisper drawer of the refrigerator. Onions will keep fresh for about 4 weeks. Keep the onions unwrapped to promote circulation, and do not store in a plastic bag.

Step 3

Keep storage onions in a cool dry space. Promote adequate circulation; do not wrap onions in a plastic bag. Instead lay onions in single layers, not piled on top of each other. Avoid storing with potatoes---potatoes release ethylene gas which contributes to the onions spoiling at a faster rate, suggests Recipe Tips, a website devoted to food preparation. Storage onions can be stored for nearly 6 months, depending on the storage conditions.

Step 4

Wrap an onion that has been cut open in plastic, and store it in the refrigerator; the onion can be stored for 5 days. Place chopped onion in a glass or plastic food container. Recipe Tips recommends avoiding metal containers, as the containers will stain and discolor the vegetable.

Things You'll Need

Paper towel

Plastic wrap

Airtight glass or plastic container

References

Recipe Tips

Nutrition Data

National Onion Association

Who Can Help

Iowa State University

Keywords:
onion, store, preserve

About this Author

Julie Hampton has worked as a professional freelance writer since 1999 for various newspapers and websites including "The Florida Sun" and "Pensacola News Journal." She served in the U.S. Army as a combat medic and nurse for over six years and recently worked as the Community Relations Director for a health center. Hampton studied journalism and communications at the University of West Florida.